Macadamia Nut White Chocolate Blondies

These bakery-style macadamia nut white chocolate blondies are rich, buttery, chewy, and packed with toasted macadamia nuts and creamy white chocolate. They have glossy crackly tops, crisp golden edges, and soft fudgy centers with deep caramelized brown sugar flavor.

Course Dessert

Cuisine American

Keyword bakery style blondies, brown sugar blondies, buttery blondies, chewy blondies, chewy dessert bars, easy blondie recipe, fudgy blondies, homemade blondies, macadamia blondies, macadamia nut dessert bars, macadamia nut treats, macadamia nut white chocolate blondies, white chocolate bar cookies, white chocolate blondies, white chocolate dessert bars

Prep Time 15

Cook Time 32

Total Time 47

Servings 16 blondies

Calories 300kcal

Cost $12 for entire recipe

Equipment

8x8-inch light-colored metal baking pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Kitchen scale (recommended)
Baking sheet
wire cooling rack
Sharp knife (for slicing)

Ingredients

13 tablespoons unsalted butter melted and slightly cooled
1 1/4 cups light brown sugar packed
1/4 cup granulated sugar
2 large eggs room temperature
1 large egg yolk
2 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
6 ounces high-quality white chocolate roughly chopped
3/4 cup roasted salted macadamia nuts roughly chopped
Optional flaky sea salt for topping

Instructions

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease.
Spread macadamia nuts on a baking sheet and toast for 5–7 minutes until lightly golden and fragrant. Cool completely before chopping.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for about 1 minute until glossy and smooth.
Whisk in eggs, egg yolk, and vanilla extract until smooth and slightly thickened.
Fold in flour, cornstarch, baking powder, and salt until just combined. Do not overmix.
Fold in chopped white chocolate and macadamia nuts. Reserve a small amount for topping if desired.
Spread batter evenly into prepared pan. Sprinkle reserved chocolate and nuts over the top. Add flaky sea salt if desired.
Bake for 28–32 minutes or until edges are golden brown and the center is slightly soft. A toothpick should come out with moist crumbs but no wet batter.
Cool completely before slicing. For cleaner cuts, chill for 15–20 minutes before slicing.

Notes

Use High-Quality White Chocolate

For the best macadamia nut white chocolate blondies, use high-quality white chocolate bars instead of standard baking chips. Chopped white chocolate melts into creamy pockets throughout the blondies and creates a richer bakery-style texture.

Toast the Macadamia Nuts

Toast the macadamia nuts before adding them to the batter. This simple step enhances their buttery flavor and keeps the nuts crunchy after baking.

Do Not Overbake

Be careful not to overbake the blondies. The center should still look slightly soft and jiggle a little when removed from the oven. Blondies continue setting as they cool, which helps create chewy fudgy centers.

Use Room Temperature Eggs

Using room temperature eggs helps the batter mix more evenly and improves the final texture of the blondies.

Cool Before Slicing

For the cleanest slices, allow the blondies to cool completely before cutting. Chilling the pan for 15–20 minutes before slicing creates sharp bakery-style edges.

Add Flaky Sea Salt

A light sprinkle of flaky sea salt on top balances the sweetness of the white chocolate and enhances the caramelized brown sugar flavor.

Storage Tips

Store blondies in an airtight container at room temperature for up to 4 days. They stay soft and chewy and taste even better the next day.

Perfect for Any Occasion

These chewy white chocolate macadamia blondies are perfect for bake sales, holiday dessert trays, coffee pairings, or easy make-ahead dessert bars.